Saturday, September 21, 2013

Goodbye Summer Rolls
with yellow squash & plum

It's official. Today is the last day of summer. 

It's been a rainy week (my favorite). Yesterday's rain brought in a nice cool breeze and I kept my windows and balcony door open all afternoon and through the night (another favorite). It got me all kinds of excited for fall... and the less expensive electric bill that comes with it (FAVORITE!).

I'm spending time with family this weekend, but I'm hoping to get some good cuddle time with Sterling Bear on the couch... 'cause what's better than spending a dark rainy day cuddling with your pup? Before I switch to lazy mode, I want to share this quick recipe; to celebrate the end of sweaty-pits, regularly-scheduled leg shavings, frighteningly large yellow jackets, and hotter than butt-crack, beautiful summer days.

These summer rolls have a light & crispy bite from the cucumber, carrots, lettuce, and yellow squash, with a little sweet & savory from the plum & ginger-sesame baked tofu.

Pairing these rolls with a spicy peanut dipping sauce is the way to go. Trust me.

Summer Rolls
with summer squash, plum, & ginger-sesame tofu

makes 12 rolls

springroll wrappers
bean thread noodles
Lettuce, massaged kale, or spinach, julienned
1-2 carrots, julienned
1 summer squash, juilenned
1/2-1 cucumber, julienned
4 basil leaves, julienned
1/2 chopped roughly chopped cilantro
2 plums, sliced

1 package of tofu
1/4 cup coconut aminos (or tamari)
2 tbsp toasted sesame oil
1 tbsp minced ginger
1 tbsp minced garlic
1 tbsp pure maple syrup
3 tbsp sesame seeds

To make the tofu: cut tofu into 4 even steak slabs. Press your tofu while preparing marinade. Mix all ingredients in a small bowl.  Marinate tofu for about 1 hour. Preheat oven to 375. Line a baking sheet with foil  and spray with nonstick cooking spray. Bake for 30-40 minutes. remove from oven & when cool enough to handle, cut into 1/4" thick slices.

Cook bean thread noodles according to package. Have all your ingredients ready and in an assemble line of sorts. Fill a pie pan or bowl big enough to fit your spring roll wrappers with lukewarm water. Dip your wrapper in the water to soften. You don't want it to soft or they'll break on you. Soak for about 10 seconds. Lay the soften wrapper on a flat surface & fill your rolls with a little of each ingredient. Roll tight & enjoy!

*for easy rolling, start by placing the ingredients closer to one end of the wrapper rather than the middle. Gently roll over once, tuck in the sides and then continue you roll*

Spicy Peanut Sauce
3 garlic cloves
1/2 cup natural peanut butter
1 tbsp maple syrup
2 tbsp soy sauce
1 tbsp fresh lime juice
1/4 tsp red pepper 
3 tbsp water

Combine all ingredients but water in a food processor. Pulse a few times til smooth. Add water 1 tbsp at a time until you reach desired consistency. I usually go for 3 tbsp.

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